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For: Szafrańska JO, Sołowiej BG. Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces. Int J Food Sci Technol 2020;55:1971-9. [DOI: 10.1111/ijfs.14485] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 3.7] [Reference Citation Analysis]
Number Citing Articles
1 Sołowiej BG, Nastaj M, Waraczewski R, Szafrańska JO, Muszyński S, Radzki W, Mleko S. Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese. International Dairy Journal 2023;137:105516. [DOI: 10.1016/j.idairyj.2022.105516] [Reference Citation Analysis]
2 Aussanasuwannakul A, Pondicherry K, Saengprakai J. Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems. CyTA - Journal of Food 2022;20:158-71. [DOI: 10.1080/19476337.2022.2107706] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Bruno E, Lupi FR, Mammolenti D, Mileti O, Baldino N, Gabriele D. Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model. Foods 2022;11. [PMID: 36496676 DOI: 10.3390/foods11233866] [Reference Citation Analysis]
4 Szafrańska JO, Terpiłowski K, Sołowiej BG. Pumpkin and kale fibers - A potential hydrocolloids in processed cheese sauce formulations with different fat source. LWT 2022;167:113843. [DOI: 10.1016/j.lwt.2022.113843] [Reference Citation Analysis]
5 Cumhur O, Kilic-akyilmaz M. Special processed cheeses, cheese spreads, and analogue cheeses. Processed Cheese Science and Technology 2022. [DOI: 10.1016/b978-0-12-821445-9.00009-1] [Reference Citation Analysis]
6 Hill A, Ferrer MA. Dairy ingredients in processed cheese and cheese spread. Processed Cheese Science and Technology 2022. [DOI: 10.1016/b978-0-12-821445-9.00012-1] [Reference Citation Analysis]
7 Jelena M, Zorana M. Flavors, colors, and preservatives used in processed cheese. Processed Cheese Science and Technology 2022. [DOI: 10.1016/b978-0-12-821445-9.00014-5] [Reference Citation Analysis]
8 Soleimanian Y, Sanou I, Turgeon SL, Canizares D, Khalloufi S. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Compr Rev Food Sci Food Saf 2021. [PMID: 34941013 DOI: 10.1111/1541-4337.12875] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
9 Zhang D, Jiang B, Luo Y, Fu X, Kong H, Shan Y, Ding S. Effects of ultrasonic and ozone pretreatment on the structural and functional properties of soluble dietary fiber from lemon peel. J Food Process Engineering 2022;45. [DOI: 10.1111/jfpe.13916] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
10 Wu G, Hui X, Brennan MA, Zeng X, Guo X, Brennan CS. Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15406] [Reference Citation Analysis]
11 Kusio K, Szafrańska JO, Radzki W, Sołowiej BG. Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts. Applied Sciences 2020;10:7064. [DOI: 10.3390/app10207064] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.7] [Reference Citation Analysis]